 | |
| Course | Banchan |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Serving temperature | Cold or at room temperature |
| Main ingredients | Various vegetables including napa cabbage and Korean radish |
| Ingredients generally used | Chili |
| Variations | Baechu-kimchi, baek-kimchi, dongchimi, kkakdugi, nabak-kimchi, pa-kimchi, yeolmu-kimchi, morkovcha |
| Korean name | |
| Hangul | 김치 |
|---|---|
| Revised Romanization | gimchi |
| McCune–Reischauer | kimch'i |
| IPA | [kim.tɕʰi] |
Kimchi (/ˈkɪmtʃiː/; Korean: 김치; RR: gimchi, IPA: [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood).[1][2] Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.[3]
There are hundreds of different types of kimchi made with different vegetables as the main ingredients.[2] Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months.[4] The process of making kimchi was called kimjang and was a way for the whole village to participate. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used.[2]
- ^ "Kimchi". Encyclopædia Britannica. 1 October 2008. Archived from the original on 13 July 2022. Retrieved 23 March 2017.
- ^ a b c Chin, Mei (14 October 2009). "The Art of Kimchi". Saveur. Archived from the original on 25 March 2022. Retrieved 9 August 2010.
- ^ Hongu, Nobuko; Kim, Angela S.; Suzuki, Asuka; Wilson, Hope; Tsui, Karen C.; Park, Sunmin (September 2017). "Korean kimchi : promoting healthy meals through cultural tradition". Journal of Ethnic Foods. 4 (3): 172–180. doi:10.1016/j.jef.2017.08.005. ISSN 2352-6181.
- ^ Jang, Dai-Ja; Chung, Kyung Rhan; Yang, Hye Jeong; Kim, Kang-sung; Kwon, Dae Young (September 2015). "Discussion on the origin of kimchi, representative of Korean unique fermented vegetables". Journal of Ethnic Foods. 2 (3): 126–136. doi:10.1016/j.jef.2015.08.005. ISSN 2352-6181.